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Sparkling Fourth of July Cake
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Prep Time:
40 minutes
Total Time:
2 hours 20 minutes
Elevate your celebration with a patriotic white cake adorned in red and blue!
Ingredients:
  • 1/2 teaspoon red food color
  • 1/2 teaspoon blue food color
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
  • 1 tablespoon Betty Crocker™ blue sugar
  • 2 tablespoons Betty Crocker™ red sugar
  • White star candies, if desired
  • Fourth of July candles
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan). Grease only the bottom of a 13x9-inch pan with baking spray containing flour. Place a paper baking cup in one standard muffin cup.
  • Prepare cake batter according to package instructions. Divide 1/2 cup of batter into two separate small bowls. Stir red food coloring into one bowl and blue food coloring into the other.
  • - Fill each muffin cup 2/3 full with white batter and set aside. - Pour the remaining white batter into a 13x9-inch pan. - randomly drop generous teaspoonfuls of red and blue batters over the white batter in the pan. - To create a swirled design, cut through the batters with a knife in S-shaped curves in one continuous motion. Turn the pan one-fourth turn and repeat.
  • Preheat oven and bake muffin cup for 12 to 13 minutes until a toothpick inserted in the center comes out clean. Remove muffin pan and cool on a rack. Then bake the 13x9-inch cake for an additional 14 to 18 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack. Once cooled, remove both the cake and cupcakes from the pans to cool completely for about 1 hour.
  • Set aside 2 tablespoons of frosting. Frost the cake with the rest of the frosting. In the top left corner of the cake, gently mark a 5x3 1/2-inch rectangle in the frosting for the blue section of the flag; then sprinkle blue sugar over it. Cut 2 strips of clean white paper, each 13 inches long and 1 1/2 inches wide. Cut a third strip, 8 inches long and 1 1/2 inches wide. Place the strips on the cake to outline the area for the white stripes. Sprinkle red sugar on the cake for the red stripes. Remove the paper strips and finish by decorating the blue section with candy stars.
  • Spread the reserved frosting on the cupcake, then place it in the center of the cake. Decorate by arranging candles in and around the cupcake. Store the cake loosely covered.

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